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Easiest Baked Eggs

An incredibly easy and delicious recipe for baked eggs! A great brunch staple that can be thrown together at the last minute.


  • Fresh baby spinach
  • 12-16 large eggs really, however many you want--I would recommend at least 2 per person
  • about 3/4 cup assorted grated or shredded cheese I used a mix of grated parmesan and shredded mozzarella and cheddar, optional (I've made it many times without cheese)
  • Salt and pepper


  • Preheat oven to 400 degrees for firmly baked eggs, 375 for very soft eggs. Grease a 9x13 pan.
  • Scatter a few handfuls of spinach over the bottom of the pan. Sprinkle half the cheese (if using) on top of the spinach. Crack desired number of eggs over the top of the cheese. Top with the rest of the cheese (if using). Sprinkle with salt and pepper.
  • Bake for 15 minutes, or until yolks reach desired level of jiggle. 15 minutes at 400 degrees yielded firm whites and semi-soft yolks; 20 minutes at 375 degrees yielded very soft (almost alarmingly jiggly) whites and runny yolks.


Be sure to use a 9x13 pan if you are making 12+ eggs. If you use a smaller pan, the eggs will take much longer to cook and the outsides will become over cooked. If you're only cooking in the realm of 5-10 eggs, try using a 7x12 pan so they don't overcook.

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